饮茶与英国生物库全因和死因特异性死亡率：一项前瞻性队列研究。
Tea Consumption and All-Cause and Cause-Specific Mortality in the UK Biobank : A Prospective Cohort Study.
机构信息
Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, Maryland (M.I.C., Y.R., A.B.G., N.D.F., E.L.).
Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, Illinois (M.C.C.).
出版信息
Ann Intern Med. 2022 Sep;175(9):1201-1211. doi: 10.7326/M22-0041. Epub 2022 Aug 30.
BACKGROUND
Tea is frequently consumed worldwide, but the association of tea drinking with mortality risk remains inconclusive in populations where black tea is the main type consumed.
OBJECTIVE
To evaluate the associations of tea consumption with all-cause and cause-specific mortality and potential effect modification by genetic variation in caffeine metabolism.
DESIGN
Prospective cohort study.
SETTING
The UK Biobank.
PARTICIPANTS
498 043 men and women aged 40 to 69 years who completed the baseline touchscreen questionnaire from 2006 to 2010.
MEASUREMENTS
Self-reported tea intake and mortality from all causes and leading causes of death, including cancer, all cardiovascular disease (CVD), ischemic heart disease, stroke, and respiratory disease.
RESULTS
During a median follow-up of 11.2 years, higher tea intake was modestly associated with lower all-cause mortality risk among those who drank 2 or more cups per day. Relative to no tea drinking, the hazard ratios (95% CIs) for participants drinking 1 or fewer, 2 to 3, 4 to 5, 6 to 7, 8 to 9, and 10 or more cups per day were 0.95 (95% CI, 0.91 to 1.00), 0.87 (CI, 0.84 to 0.91), 0.88 (CI, 0.84 to 0.91), 0.88 (CI, 0.84 to 0.92), 0.91 (CI, 0.86 to 0.97), and 0.89 (CI, 0.84 to 0.95), respectively. Inverse associations were seen for mortality from all CVD, ischemic heart disease, and stroke. Findings were similar regardless of whether participants also drank coffee or not or of genetic score for caffeine metabolism.
LIMITATION
Potentially important aspects of tea intake (for example, portion size and tea strength) were not assessed.
CONCLUSION
Higher tea intake was associated with lower mortality risk among those drinking 2 or more cups per day, regardless of genetic variation in caffeine metabolism. These findings suggest that tea, even at higher levels of intake, can be part of a healthy diet.
PRIMARY FUNDING SOURCE
National Cancer Institute Intramural Research Program.
背景
茶在全球范围内广泛饮用，但在以红茶为主要饮用类型的人群中，饮茶与死亡率风险之间的关联仍不确定。
目的
评估饮茶与全因死亡率和特定原因死亡率的关系，并评估咖啡因代谢遗传变异的潜在效应修饰作用。
设计
前瞻性队列研究。
设置
英国生物库。
参与者
年龄在 40 至 69 岁之间的 498043 名男性和女性，他们在 2006 年至 2010 年期间完成了基于触摸屏的基线问卷调查。
测量
自我报告的茶摄入量和所有原因及主要死因死亡率，包括癌症、所有心血管疾病（CVD）、缺血性心脏病、中风和呼吸道疾病。
结果
在中位随访 11.2 年期间，每天饮用 2 杯或以上茶的人群中，较高的茶摄入量与全因死亡率风险降低适度相关。与不饮茶相比，每天饮用 1 杯以下、2 至 3 杯、4 至 5 杯、6 至 7 杯、8 至 9 杯和 10 杯或以上的参与者的危险比（95%置信区间）分别为 0.95（95%CI，0.91 至 1.00）、0.87（CI，0.84 至 0.91）、0.88（CI，0.84 至 0.91）、0.88（CI，0.84 至 0.92）、0.91（CI，0.86 至 0.97）和 0.89（CI，0.84 至 0.95）。全因 CVD、缺血性心脏病和中风死亡率也呈下降趋势。无论参与者是否同时饮用咖啡或遗传咖啡因代谢评分如何，结果均相似。
局限性
饮茶的一些重要方面（例如，份量和茶的浓度）没有被评估。
结论
每天饮用 2 杯或以上茶的人群中，较高的茶摄入量与死亡率风险降低相关，无论其咖啡因代谢遗传变异如何。这些发现表明，即使在较高的摄入量水平下，茶也可以成为健康饮食的一部分。
主要资金来源
美国国立癌症研究所内部研究计划。
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